This paper addresses a scheduling problem aimed at minimizing makespan in a permutation flow shop with two machines and an inspection process that must be conducted at least once every certain number of outcomes from the first machine. A mathematical programming approach and a genetic algorithm, incorporating Johnson's rule and a specific mutation process, were developed to solve this problem. Johnson's rule was used to generate an initial population, while the mutation process ensured compliance with the inspection constraints. The results showed that within a computation time limit of 300 seconds, the mathematical programming approach often failed to provide optimal or feasible solutions, especially for larger job sets. For instance, when the process times of both machines were similar and the inspection time was longer, the mathematical programming approach failed to solve all 10 experiments with just 15 jobs and only had a 50% success rate for 100 jobs. In contrast, the proposed genetic algorithm solved all instances and delivered equal or superior results compared to the mathematical programming approach.

This study seeks to explore how key restaurant attributes differently influence customer satisfaction and dissatisfaction across pre-pandemic and post-pandemic periods, as well as across various economic segments. By employing impact asymmetry analysis (IAA), the research identifies the primary drivers of customer satisfaction and dissatisfaction, examining their uneven on customer satisfaction in Korean restaurants. The findings underscore the non-linear and asymmetric nature of customer responses to various service attributes, highlighting the significant influence of economic factors and the pandemic on dining expectations and experiences. This research deepens our understanding of the factors shaping customer satisfaction dynamics, particularly in the context of the evolving post-pandemic restaurant industry.

This study examined consumer perceptions and market trends of Korean food products sold on Amazon, focusing on keyword and review analysis. As Korean cuisine gains global attention, particularly in the U.S., it is essential to understand how international consumers perceive these products. Data were collected from Amazon, encompassing product details and customer reviews of Korean food categories. Frequently mentioned keywords in the reviews were identified, and customer sentiments were explored using Python-based data analysis. The results suggest that taste, especially spiciness and sweetness, is a key determinant of consumer satisfaction. Although Korean food was generally well-received, packaging and delivery issues were common complaints. These findings provide strategic insights for Korean food manufacturers aiming to expand globally, emphasizing the need for tailored product development and enhanced logistics.

This study deals with replacement analysis of deteriorated equipment for improving productivity of production system. Frequent breakdown of the deteriorated equipment causes a situation that reduces productivity such as low product quality, process delay, and repair cost. However, the replacement of new equipment will be required a high initial investment cost, so it is important to analysis the economic feasibility. Therefore, we analyze the effect of the production system due to the aging effect of the equipment and the feasibility of equipment replacement based on the economic analysis. The process flow, working time, logistics movement, etc. are analyzed in order to build the simulation modeling for a ship and land switchboard production system. Using numerical examples, the economic feasibility analysis of equipment replacement through replacement of existing deteriorated equipment and additional arrangement of new facilities is performed.

Cymbidium ‘Aroma Pink’는 국립원예특작과학원에서 2017년 도에 육성한 신품종으로, 2000년에 C. Lucky Rainbow ‘Lapin Hot’과 C. eburneum을 인공교배하여 개발된 품종이다. 교배 후 기내파종과 하우스 순화를 통해 120개의 실생묘를 얻었고, 그 중 화색, 엽형, 꽃대 및 생육특성 등을 고려하여 3계통을 1차 선발하였고, 2011년부터 2016년까지 특성 검정을 통하여 품종의 안정성과 균일성을 확인하였다. 그 결과, 최종적으로 ‘00-1174-100’한 계통을 선발하였고 ‘원교 F1-62’로 계통명을 부 여한 후, ‘Aroma Pink’로 명명하였다. ‘Aroma Pink’ 품종은 백 색 바탕에 꽃받침 일부가 연한 분홍색, 순판 가운데가 노란색 을 띄며 화형은 꽃잎과 꽃받침이 약간 안쪽으로 오므라드는 안 아피기 형태이며 꽃의 길이와 폭은 6.1cm, 5.2cm로 작은 편이다. 전체적으로 동그란 화형과 중형종 크기는 모본인 C. Lucky Rainbow ‘Lapin Hot’과 유사하나 진한 적색 순판 대신 부본의 노란색 순판과 화색을 닮아 강렬한 느낌보다는 전체적으로 화 사한 느낌을 준다. 꽃대는 평균 2.9개 발생하고 화서당 꽃 수 가 6.5개로 적은 편에 속하지만, 부본인 C. eburneum 원종의 향기를 가지고 있다. 또한 직립한 꽃대에 늘어짐이 적은 잎을 가져 전체적으로 안정적인 형태를 이루며 개화시기는 3월경으 로 만생종에 속한다. 한편 고온에 의해 화색이 탁해질 수 있 으나, 전반적으로 재배 관리가 용이한 편이다.